Dextrin
ingredient
About
Dextrin is a starch that has been partly broken down, industrially by dry heating (roasting), giving a white, yellow or brown powder that is partly or fully soluble in water; in food it serves as a binder, a thickener and a crispness enhancer in batters, coatings and glazes.[1] United States food law lists it as generally recognised as safe, made by dry heating corn, waxy maize, potato, arrowroot, wheat, rice, tapioca or sago starch, and used as a formulation aid, processing aid, stabiliser, thickener and surface-finishing agent.[2] Its number in the international food additive numbering system is 1400.[1] The German label of Fisherman's Friend Eucalyptus lists it between the flavourings and the thickener, with no additive class and no E number.[3]
Roasting starch with little or no acid gives the white and yellow dextrins known as British gum; the heat process was first described in 1811 by Edme-Jean Baptiste Bouillon-Lagrange, and the same reaction contributes to the colour and crispness of bread crust.[1] Outside food, yellow dextrins are used as water-soluble glues on envelopes and paper tubes.[1]
Classes of this ingredient
Products (9)
Includes products that name the class Tapioca dextrin.
Relations
Referenced by
- Kinds include Tapioca dextrin sourced21 CFR 184.1277 defines dextrin as an incompletely hydrolysed starch and names tapioca among the starches it is made from
References
- ↑ Dextrin Wikipedia. publication. Accessed 2026-09-24. lead and Uses. cc-by-sa-4.0.
- ↑ 21 CFR 184.1277 Dextrin Cornell Legal Information Institute. publication. Published 1983-11-15. Accessed 2026-09-24. Record: 48 FR 51909. paragraphs (a) and (c)(1).
- ↑ FISHERMAN'S FRIEND Eucalyptus 25 g Shop Apotheke. retailer. Accessed 2026-09-17. Record: 02192831. PZN / EAN field and mandatory information block.
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